Orange Yogurt Cake

• Unsalted butter, softened, for pan
• 1 cup all-purpose flour, sifted
• 1/2 cup plus 3 tablespoons granulated sugar
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• Pinch of salt
• 1/2 cup plain whole-milk yogurt
• 1/4 cup vegetable oil
• 1 teaspoon grated orange zest, plus 1 tablespoon orange juice
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 2 large oranges (1 zested into thin strips, both segmented)
• Confectioners' sugar, for dusting

Preheat oven to 350 degrees. (175 degree Celsius / 180 degree Celsius) 
Butter an 8-inch round cake pan. 
Stir flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl. 
Pour into pan. 
Bake until a cake tester comes out clean, about 25 minutes. 

Let cool on a wire rack.

Place zest strips in a bowl. 

Stir in segments and remaining tablespoon sugar. 

Garnish cake with some segments; serve with the rest. 

Dust with confectioners' sugar.